Chicken Big Mac Tacos Recipe (Printer-Friendly Version)
# What You'll Need:
→ Tacos
01 -
1.5 lbs chicken tenderloins, tendons removed
02 -
8-10 flour tortillas
03 -
1 tablespoon olive oil
04 -
1/2 head lettuce, shredded
05 -
24 dill pickle slices
06 -
8 slices American cheese
→ Big Mac Sauce
07 -
1/2 cup mayonnaise
08 -
1 Tablespoon grated yellow onion (juices included)
09 -
2 Tablespoons sweet pickle relish
10 -
2 teaspoons yellow mustard
11 -
1/2 teaspoon vinegar (white or apple cider)
12 -
1/2 teaspoon paprika
13 -
1/2 teaspoon onion powder
14 -
1/4 teaspoon sea salt
15 -
1/4 teaspoon garlic powder
→ Wet Batter
16 -
1 egg
17 -
1/2 cup milk
18 -
1/2 cup low-sodium chicken stock or broth
19 -
1 1/4 teaspoon salt
20 -
1/2 teaspoon pepper
21 -
1 teaspoon garlic powder
22 -
1 teaspoon paprika
23 -
3/4 cup flour
→ Dry Flour Mixture
24 -
1 1/2 cups flour
25 -
1 teaspoon salt
26 -
1 teaspoon paprika
27 -
1 teaspoon garlic powder
28 -
1/2 teaspoon black pepper
# Let's Cook!:
01 -
Combine all sauce ingredients in a bowl, mix well, and refrigerate until ready to use.
02 -
Make the wet batter by combining all ingredients. Coat chicken in wet batter, then dry flour mixture.
03 -
Heat oil to 350°F and fry chicken in batches until golden and cooked through. Drain on a wire rack.
04 -
Toast tortillas in a skillet with olive oil, add cheese, and assemble with chicken, Big Mac sauce, pickles, and lettuce.
# Cook's Notes:
01 -
Make Big Mac sauce up to 5 days ahead.
02 -
Use pre-made tenders for convenience.
03 -
Fry chicken in batches and freeze for later use.